2 tablespoons (¼ stick) salted butter, softened

2 tablespoons grated Parmegiano-Reggiano

1 clove garlic, grated

Freshly ground black pepper

1 pound asparagus, trimmed of woody ends

Kosher salt

Blend together the butter, Parmegiano, and garlic in a small bowl. Season to taste with pepper.

Blanch the asparagus in a large pot of boiling, salted water for 3 to 4 minutes, or until tender (but do not shock). Using tongs, transfer the asparagus to a paper towel-lined plate and drain for about a minute. Toss together the asparagus and Parmegiano butter in a large bowl. Transfer to a serving platter and serve immediately.

Serves 2 to 4. The Parmegiano must be finely grated, preferably with a microplane, so that it adheres nicely to the asparagus. Top each portion with a sunny-side-up egg for a wonderful brunch.